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Evaluation of IoT-Enabled Monitoring and Electronic Nose Spoilage Detection for Salmon Freshness During Cold Storage.
Feng, Huanhuan; Zhang, Mengjie; Liu, Pengfei; Liu, Yiliu; Zhang, Xiaoshuan.
Afiliação
  • Feng H; College of Engineering, China Agricultural University, Beijing 100083, China.
  • Zhang M; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China.
  • Liu P; College of Engineering, China Agricultural University, Beijing 100083, China.
  • Liu Y; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China.
  • Zhang X; College of Engineering, China Agricultural University, Beijing 100083, China.
Foods ; 9(11)2020 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-33143312
ABSTRACT
Salmon is a highly perishable food due to temperature, pH, odor, and texture changes during cold storage. Intelligent monitoring and spoilage rapid detection are effective approaches to improve freshness. The aim of this work was an evaluation of IoT-enabled monitoring system (IoTMS) and electronic nose spoilage detection for quality parameters changes and freshness under cold storage conditions. The salmon samples were analyzed and divided into three groups in an incubator set at 0 °C, 4 °C, and 6 °C. The quality parameters, i.e., texture, color, sensory, and pH changes, were measured and evaluated at different temperatures after 0, 3, 6, 9, 12, and 14 days of cold storage. The principal component analysis (PCA) algorithm can be used to cluster electronic nose information. Furthermore, a Convolutional Neural Networks and Support Vector Machine (CNN-SVM) based algorithm is used to cluster the freshness level of salmon samples stored in a specific storage condition. In the tested samples, the results show that the training dataset of freshness is about 95.6%, and the accuracy rate of the test dataset is 93.8%. For the training dataset of corruption, the accuracy rate is about 91.4%, and the accuracy rate of the test dataset is 90.5%. The overall accuracy rate is more than 90%. This work could help to reduce quality loss during salmon cold storage.
Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: MEDLINE Idioma: Inglês Ano de publicação: 2020 Tipo de documento: Artigo País de afiliação: China

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Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: MEDLINE Idioma: Inglês Ano de publicação: 2020 Tipo de documento: Artigo País de afiliação: China